PC Moment: Four of Houston’s top chefs, joined by key Houston Ballet dancers, manned the kitchen to create an unforgettable for more than 160 guests. Uchi’s Lance Gillum was joined by soloist Chun Wai Chan to prepare a King salmon crudo for the first course. Soloist Jacquelyn Long worked beside Le Colonial’s Nicole Routhier in preparing a papaya salad with cold summer roll. Host chef Robert Del Grande was assisted by first soloist Katharine Precourt in the cooking of red snapper “fisherman style,” with creamy cheese polenta and tomato broth. Who better to whip up dessert than Fluff Bake BAr’s Rebecca Masson, joined by soloist Derek Dunn, served pistachio pound cake, which Masson accentuated with caramelized white chocolate namelaka, strawberries, and basil.

Guiding guests through the culinary evening was former Houston Ballet principal and current ballet master Barbara Bears. Event chairs Holly and Austin Alvis and Rachel and Sebastien Solar led the tasty night to $80,000 in proceeds.